Enzyme for maceration/skin contact when dealing with White Wine grapes. This enzyme will give greater mouthfeel and more complex aromatics than without. Minimum contact time is 4 hours, however, 6-12 hours is best. If you macerate more than 4 hours, you will need to keep the temperature of the must below 55 F and do an SO2 addition at the crush. Dose rate is .1 grams per gallon of must.
Store dry enzyme at room temperature, around 25 C° (77 F°), once rehydrated use within a few hours.